Personally I love cauliflower rice and especially cauliflower fried rice, but recently after hearing a friend boldly state that she couldn't eat one more bite of cauliflower anything (she has been Paleo for 2 years), I set out to create another veggie version of her favorite fried rice. Putting our heads together we considered carrots, jicama, celeriac, and squash; but finally decided on cabbage since it’s something that is easy to prepare, affordable, and is a constant in Asian recipes. From there we simply threw together the typical cast of characters and made a delicious side dish. To save time, we just used bagged shredded cabbage but if you want things more rice like you can pulse the cabbage in a food processor.
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Cabbage Fried Rice
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- 4 cups cole slaw mix (shredded cabbage salad mix)
- 2 tsp. vegetable oil, divided
- 1 tsp. sesame oil
- 2 U eggs
- 4 U scallions, chopped
- 3 U cloves garlic, minced
- 1 tbsp. piece ginger, minced
- 3 tbsp. soy sauce (GF if needed, coconut aminos for Whole30®)
Heat your pan over medium high heat. Whisk together the eggs and season with salt and pepper. Add 1 tsp. the vegetable oil to the pan. Add the eggs and cook until just scrambled. Remove from pan and set aside.
Add the remaining 1 tsp. vegetable oil and sesame oil to the hot pan. Add the scallions, cabbage, carrot, garlic, ginger, and any other veggies you like. Cook for 5-7 minutes until they just begin to soften.
Add the soy sauce and egg. Stir together and cook for 1 more minute.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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